HOW TO COOK CANADIAN GOOSE RECIPES

Steps:

• To make the brine, combine 2 quarts water with the Tender Quick, brown sugar, and pickling spice in a large nonreactive cooking pot or food-safe tub.
• Bring to a boil to dissolve the Tender Quick and brown sugar, then cool. Add the meat, making sure it is completely covered by the brine. (You can also place the meat in a large resealable plastic bag, pour the cooled brine over it, and seal the bag; this requires less brine to get full coverage.)
• Cover and refrigerate for at least 4 days and up to 7 days.
• When you’re ready to cook, preheat the oven to 325°.
• Remove the meat from the brine.
• Put the meat in a large stockpot with the onions and garlic and add water to cover.
• Bring to a boil, lower heat to a simmer, and skim off and discard any scum.
• Add the bay leaves, cover the pot, and put the pot into the oven.
• Cook until the meat is fork tender, which could be anywhere from 3 to 5 hours.
• When the meat is close to ready, add the potatoes, cabbage, carrots, and pearl onions. Cook until the meat and the vegetables are tender.
• Using tongs, remove the meat and vegetables and place on a large platter. Break up the meat with the tongs or a meat fork.
• Serve with mustard.

Steps:

• Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
• Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
• Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
• Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
• After the first pass, switch out the coarse grinding plate for the plate with a fine die and grind again. Or, if your meat is sliced into smaller cubes, you can grind it just once through the small die.
• At this point, you have loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.